1 eggplant (med. size)
4 or 5 tbsp. tahini
1 or 2 sm. chopped garlic cloves, to taste
Salt to taste
1 sm. onion, diced
2 or 3 tsp. olive oil
Lemon juice
1 tsp. dried (or fresh) parsley
1 med. tomato, sliced

Take eggplant and poke a few times with a fork. Place into a preheated 325 degree oven and bake until soft. Let cool and remove the skin. Remove as much of the seeds from the fruit as possible then cut and chop into small pieces.

Now mix together with the tahini, garlic and salt. Spread this on a plate, also spreading the onions, olive oil and lemon juice in the center of the plate. Garnish the center of the dish with the parsley and lay the tomato slices around the edge of the plate. It's now time to dig in with pieces of pita (pocket) bread.